Recipes by Camillo Hernandez + Bryant Murphy, Bistro di Bufala photos by jonna Lemstra

 

D

ads deserve a burger as big as their hearts. Bistro di Bufala’s Chef Bryant Murphy and Chef Camillo Hernandez have grilled up the perfect option for your family’s Father’s Day festivities. This classic burger is one that’ll impress, with a stout beer cheese sauce and, of course, lots of bacon. Elevate your average burger game and score with dad this year — you won’t be disappointed.


Burger


Ingredients for Burger

  • 3/4 teaspoon salt 
  • 3/4 teaspoon pepper 
  • 3/4 teaspoon paprika 
  • 3/4 teaspoon fresh garlic 
  • 3/4 teaspoon parsley 
  • 10 ounces 80/20 ground beef 
  • 1 ounce buttermilk 
  • 3/4 tablespoon Italian seasoning 
  • 1 tablespoon Parmesan cheese

Beer Cheese Sauce

  • 6 ounces shredded cheddar 
  • 4 ounces stout 
  • 1 ounce cream 
  • Pinch salt and pepper

Toppings

  • Burger bun 
  • Lettuce 
  • 1 tomato (slice thinly) 
  • 3-4 strips bacon 

Directions

Slice and prepare all the burger toppings. 

Fry 3-4 slices of bacon to the preferred level of crispiness. Set aside to cool. 

In a large mixing bowl, combine the ground beef with all the seasonings, buttermilk and Parmesan cheese. Use your hands to knead the mixture until evenly combined. Form the meat mixture into one large patty, about an inch thick. If smaller patties are preferred, divide the mixture and form. Chill in the refrigerator until ready to grill. 

Grill the patty until desired level of doneness. 

Beer Cheese Sauce

Heat the stout over medium heat in a sauté pan. Gradually add the cheese and continuously stir until melted. Add the cream after mixture is smooth. Stir. Salt and pepper to taste. 

Serve immediately. 

Build your burger. Serve with a side of sweet potato fries and a beer of choice. 


Cheers to the Dads

Text by bryan muirhead photos by meza films

 

B

ryan Muirhead, bar manager of Elderwood and owner of Holy Spirits, shares some of his recipes featured from the Holy Spirits menu that you can make for dad this month.


Smoked Old Fashioned

The classic old fashioned, perfected. The original version of this drink was actually called the Whisky Cocktail, a cocktail being spirits, sugar, bitters and water. What makes this one is that it is made directly in the glass. Enjoy my take on this legendary cocktail.


Ingredients

  • 2 ounces Wild Turkey 101 (or another high-rye bourbon)
  • 3 heavy dashes Angostoura bitters
  • 2 dashes orange bitters
  • 1 bar spoon Demerara syrup *
  • Smoked rosemary garnish

Directions

Stir all ingredients over one large cube of ice for 35-45 seconds. 

Using a torch, quickly light and extinguish the rosemary, then place it directly into the glass. 

* Measure 1 cup of Demerara sugar and 1/2 cup water. Heat on low and stir until sugar is completely dissolved. Do not boil. Lasts 4 weeks.


The Bronze Snake

While many modern cocktails focus more on the sugar, many traditional tipples I’ve come to love focus on bringing out the flavor of the spirit, setting it apart from the rest of the ingredients. This is one of those drinks; however, this one features a slight spin on using a high rye bourbon, rather than a rye whiskey. Make this for the booze connoisseur in your life.


Ingredients

  • 2 ounces Old Grandad Bonded Bourbon
  • 3/4 ounce Laird’s Apple Brandy
  • 3/4 ounce Yellow Chartreuse

Directions

Pour all ingredients into a stirring pitcher, then fill with ice. Stir for 45 seconds to a minute, then strain into a glass. 

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